The kids fell in love with these biscuits this summer and quickly became obsessed with them. I think one day they ate 8 biscuits each!
Each time I made biscuits, I doubled the recipe and froze half of the biscuits. Now the kids can have biscuits on a school day without me having to break out the bag of flour.
My biscuits might not rise very high since they're 1/2 whole wheat and I roll them pretty thin but they are still very tasty.
Charlotte likes hers with butter but Evan prefers strawberry jam.
Charlotte and Evan's "Butter Biscuits" (adapted from: Buttermilk Baking Powder Biscuits: The Yellow Farmhouse Cookbook)
2 cups flour (I use 1/2 AP and 1/2 Whole Wheat)
1/2 tsp. salt
2 tsp. baking powder
1/2 tsp. baking soda
1 stick chilled butter
2/3-3/4 cup buttermilk (or milk with 1 tsp. vinegar)
Heat oven to 425*.
Stir dry ingredients together in a large bowl. Use 2 knives or a pastry cutter to cut the butter into the flour until the butter is about the size of peas. Stir the buttermilk into the flour/butter mixture and stir just until the dough starts to come together. Use more or less buttermilk in order to make the dough just hold together. Don't over mix!
Dump the dough onto a lightly flour surface and press the dough together until it holds together pretty well. Roll the dough out until it's about 1/4"-3/4" thick. Cut out with biscuit cutters or a juice glass.
Put biscuits on an ungreased baking tray leaving about an inch between biscuits.
Bake for about 10 minutes or until the tops start to become golden brown.
Serve warm or freeze when cool.
Makes about 24 biscuits if you roll them thin like me or 12 biscuits if you leave the dough thicker